Make the tarts: pulse flour, sugar and salt in a food processor until combined. Add shortening and 1/4 c. butter and pulse until the butter disappears into the flour (30s). Add the remaining butter and pulse until the mixture looks like coarse meal with pea sized bits of butter. Add 1/2 c. ice water and pulse once or twice, until the dough just comes together. Turn the dough out onto a piece of plastic wrap. Form into a disk and wrap tightly and refrigerate for at least one and no more than 24 hours.

On a lightly floured surface, roll out the dough into a 10″ by 14″ rectangle, about 1/8″ thick and cut out 10- 4″ by 3″ rectangles and transfer to a parchment paper lined baking sheet. Chill for 15 minutes.

Spread 5 of the rectangles with a heaping spoon of jelly leaving a 1/2 inch boarder all the way around. Brush the edges with the beaten egg and then cover with the other 5 rectangles. Chill at least 30 minutes and preheat the oven to 400˚F.

Bake the tarts until flaky and golden, about 20-25 minutes, brushing with milk after 10 minutes. Transfer to a cooling rack.

Meanwhile, make the glaze: bring the granulated sugar, orange juice and liqueur to a simmer in a large skillet over low heat. Cook until reduced by half, 5-7 minutes. Remove from heat and whisk in powdered sugar until smooth. Let cool and brush the glaze on the tarts. Sprinkle with orange zest and let sit for 5 minutes.

Notes:

– This is not a weekly item. Maybe a birthday breakfast treat, or a tart to ease the first day of school. Totally worth the time and effort though, because poptarts are just not something that I want to put into my body.